Mastitis-effect on milk quality and quality of dai

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   Eamon 

In general total solids, lactose, casein and fat (usually) are reduced in concentration in mastitic milk. 'Blood proteins' in the milk show an increase in concentration and there is a marked increase in chloride concentration. There may also be pathogens present in the milk. The concentration of plasmin in addition to several other enzymes, including markers for inflammation, is also increased. Plasmin hydrolyses beta-casein and can contribute to yield problems with cheese. 

Mastitic milk is usually less heat stable than normal milk and also may not coagulate with rennet. You can probably work out the implications if it were to be used in cheese and UHT milk and other products. 

Bottom line manufacturers do not want mastitic milk in their supply for processing. 

I suggest you use Google Scholar to obtain more information. Also look at problems and alternatives to using somatic cell counts to screen for mastitis. There are a few classic papers in J. Dairy Science. If I have time I might say more. 

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michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply Topic: Mastitis-effect on milk quality and quality of dai Posted: 22 Mar 2010 at 10:23pm
	Eamon In general total solids, lactose, casein and fat (usually) are reduced in concentration in mastitic milk. 'Blood proteins' in the milk show an increase in concentration and there is a marked increase in chloride concentration. There may also be pathogens present in the milk. The concentration of plasmin in addition to several other enzymes, including markers for inflammation, is also increased. Plasmin hydrolyses beta-casein and can contribute to yield problems with cheese. Mastitic milk is usually less heat stable than normal milk and also may not coagulate with rennet. You can probably work out the implications if it were to be used in cheese and UHT milk and other products. Bottom line manufacturers do not want mastitic milk in their supply for processing. I suggest you use Google Scholar to obtain more information. Also look at problems and alternatives to using somatic cell counts to screen for mastitis. There are a few classic papers in J. Dairy Science. If I have time I might say more.

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eamon Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote eamon Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:23pm
	Needed soon

eamon Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote eamon Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:23pm
	soon?

eamon Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote eamon Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:22pm
	Could you let me have a few references? Thanks!

eamon Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote eamon Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:22pm
	Can u pl tell me what mastitis does to milk composition and quality of dairy products? Thanks E